29. March 2014 · 1 comment · Categories: Rice · Tags: , ,

seafood paella13
If you love fish and seafood you will love this paella. It’s rich with fishy flavors and doesn’t take that much time to prepare. If you can find a premade seafood/fish stock that’s even better because it will save you up some time, but the way we did it actually brought out even more flavor. Or at least that was the plan… We made the fish/seafood stock but when making two paella dishes simultaneously, there had to be some glitches. We added the chicken broth instead. The minute we realized it we were both so upset but luckily we had to add more liquid at the end so we got some of the seafood stock in there as well.
I guess what I’m trying to say is that even if you don’t find the seafood/fish stock anywhere and have no time to do it from scratch you can still make a pretty tasty and fishy paella. There will be a lot of flavors from the fish itself and seafood.
My friend who lived in the south of Spain would talk about how her host grandmother (Abuela) often made paella for large family gatherings and used whatever seafood or fish was available at the local market. What I really like about paella is that there is no wrong way you can go with it and if you hear it from somebody who was comes from that culture and raised over a dozen of kids and grandkids and every single one of them licked their place, then you know you’re making something exceptional.
With this paella we decided to make the Sofrito base ahead of time and add it to the pan together with all other ingredients. With seafood paella you have to be really careful not to turn the shrimp and fish into mush.

Serving: 6 (using a 13.5 inch paella pan)
Preparation: 1 hour
Cooking : 40 minutes
Calories: 365 for 2 cups

Ingredients:
2lb of fresh mussels
12 fresh clams
7 ½ oz of smaller shrimp, deveined and peeled
9 ½ oz of large shrimp, deveined, not peeled
3 medium size squids, cleaned and cut into ½ inch rings
1 medium size monk fish, cut into ½ cubes
2 tablespoons of olive oil
3 cups of rice
Salt and pepper for taste
Fresh Parsley (optional)

Seafood and Fish broth (after cooking down it will give you 6 cups of stock)
8 cups of water
Shrimp shells, fish backbone and tail, squid heads
1 large bay leaf
¼ teaspoon of salt
¼ teaspoon of pepper
¾ cups of mussels jus
2 pinches of saffron
1 teaspoon of regular paprika (not Hungarian)
1 lemon for garnish

Ingredients for Sofrito
14.5 oz Diced Tomato can, drained and chopped
Half of a medium size onion, chopped fine
3 cloves of garlic, minced
1 tablespoon of olive oil

Cleaning the mussles and clams
2 tablespoons of cornmeal
4 cups of cold water
kolaz cornmeal
The night before, start to clean the mussels and clams by brushing them clean and soaking them in a bowl with cold water and 2 tablespoons of cornmeal. Keeping them overnight in the fridge in that mixture with cornmeal will help the mussels and clams to clean their stomach and expel the sand.
cooking mussles1
On the day of cooking before you start preparing all the ingredients, put half of the mussels into a small pot with ¾ cup of water and bring them to boil. Remove them when they open and remove the meat and discard the shells. Strain the liquid and put it aside. This way your paella pan will not be overfilled with shells, but what’s most important your broth will get extra flavor from the liquid you just put aside.
seafood plate
Prepare your protein by rinsing the shrimp (you want to keep the full flavor by not peeling them), deboning the squid and cutting them into ½ inch rings, and cutting the fish into ½ inch cubes. Transfer all the seafood and fish to a large bowl, pat dry with a paper towel and sprinkle with 1 tablespoon of kosher salt.
saffron add
Prepare the seafood stock. Bring to a boil 8 cups of water, add one large carrot, bay leaf, all the shrimp shells and tails, fish backbone and squid head. Cook it for about 40 minutes on medium-low heat.
seafood stock
At the end add the ¾ cup of mussel jus. Strain the stock and discard all the seafood and fish leftovers. At this point if you want you can add one seafood bullionet to add more flavor. Add 2 pinches of saffron and paprika. Bring to boil on low heat. Add salt and pepper for taste. Put it aside.
safrido ingredients
For the seafood paella we would make the Sofrito in a separate pan.
Safrido1
Heat up 1 tablespoon of olive oil in a small pan. Add the diced onions and sear them on low heat for 5 minutes until soft. Add the garlic and drained tomatoes. Cook it on low heat, stirring occasionally for 20 minutes. Add some extra olive oil if you feel that it’s burning too much. It will change into a dark paste
kolaz shrimp uncooked and cooked
Heat olive oil on the paella pan and add shrimp, squid and fish. Sear it for 4 minutes and then remove it from the pan and set aside to a bowl and keep it at a warm temperature.
Warm up the seafood broth and add the liquid.
Preheat the oven to 400F if gas oven or 450F if electric so that you make sure it’s cooked evenly.
Safrido seafood
Preheat the paella pan and add olive oil and transfer the precooked Sofrito and rice.
kolaz rice seafood
Coat the rice with Sofrito and cook it together for about 2 minutes while mixing with a flat ladle spoon.
Add the warm seafood broth and bring it to a boil. Stir it only in the beginning and then leave it alone for about 15 minutes. Add the fish and the precooked mussles without shells. Stir it all together. Continue to boil for another 10 minutes and then add in the shrimp and uncooked mussels. Place the mussels hinge down so that they don’t open into the rice. Put it in the oven uncovered. Cook it on the stove for couple of minutes and then transfer to the oven. Cook it in the oven for 10 minutes more, making sure that all the shells open. If you see any unopened shells after that amount of cooking, discard those shells.
seafood paella6
You don’t want to cook it until the rice is completely done because it will keep cooking while resting and sitting on the table.
Remove from the oven and if not all the liquid has been absorbed put it back on the gas stove and simmer for few minutes. If it’s ready then just let it rest for couple minutes covered with a kitchen towel or tin foil so that it doesn’t dry and continue to cook.
Add the fresh chopped parsley if you like it or sprinkle with fresh lemon juice.

seafood paella21

1 Comment

  1. Pingback: Paella Cook Off - Magdalicious food blog

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